Vixon's Illustrious Styles - Obj Shep/Hushly

This LoRA weaves images in the delicate, dreamlike essence of the artist’s soul. Each stroke is kissed by stardust, echoing the quiet magic of forgotten forests and twilight skies. It doesn't simply mimic a style—it channels a whisper from another world, where colors bloom like moonlit flowers and forms drift in a haze of wonder. Let it guide your vision, as though painting with the artist's own enchanted breath.

To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Peanut Brittle ~

Ingredients

• 4 teaspoons plus 1/4 cup butter, divided

• 3 cups sugar

• 1/2 cup light corn syrup

• 1 cup plus 1 teaspoon water, divided

• 1 teaspoon salt

• 1 jar (16 ounces) unsalted dry roasted peanuts

• 1-1/2 teaspoons baking soda

• 1 teaspoon vanilla extract

Instructions

Grease two large rimmed baking sheets with 2 teaspoons of butter each. Slip them into a preheated 200°F oven to keep warm while you make the candy—the warmth will make the brittle easier to spread before it sets.

Lining pans with parchment or a silicone baking mat can make cleanup even easier—just butter the surface lightly before pouring on the brittle.

In a large heavy saucepan, combine the sugar, corn syrup and 1 cup of water.

Cook over medium heat, stirring constantly, until a candy thermometer reads 240° (the soft-ball stage).

Cut the remaining 1/4 cup of butter into small cubes. Stir the butter, salt and peanuts into the syrup.

Continue cooking and stirring constantly until the mixture reaches 300° (the hard-crack stage). Remove the pan from the heat.

In a small bowl, mix the baking soda, 1 teaspoon of water and the vanilla extract. Carefully stir this mixture into the saucepan.

Working quickly, pour half the brittle onto each prepared baking sheet. Use a buttered metal spatula to spread the brittle into a thin, even layer about 1/4-inch thick.

The candy will set up fast, but if it’s tough to spread, pop the baking sheets back into the warm oven for a minute or two to soften the mixture slightly.

Let the brittle cool completely in the pans. Once hardened, break it into pieces and transfer the pieces to an airtight container.

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